Sunday, August 22, 2010

Chiang Mai Curry Noodles with Chicken

...and the kitchen apprentice who was born with a wooden spoon in his mouth.

From the kitchen of One Perfect Bite...Tonight was an unplanned noodle night. That's not an unusual occurrence when my family gathers, but having to alter at least one of the recipes to please the tastes of a three year old is something I haven't done in a very long time. I was given very specific instructions. He wanted fat noodles with chicken and yellow gravy and he agreed to be my official taster. We added and subtracted things from a Thai recipe called kao soi and came up with a curry noodle dish that he actually enjoyed. Half the fun, of course, was slurping slippery noodles, but he ate some chicken and had a few vegetables and shared his dish with others at the table. What I hadn't counted on was that those who are no longer three would also enjoy it. Who knew? While the noodles only resemble a dish in the Thai or Asian cooking repertoire they are a wonderful introduction to the food of the region. The rice noodles and vegetables I added to the recipe are atypical, but crispy noodle nests always top the dish when it is served in Thailand. I make my mine by reserving a small portion of cooked egg noodles and deep frying them. This is extremely easy to make and all the ingredients can be found in a good sized supermarket. I've cut way back on the curry paste and powder that give this recipe its heat. I'm including the authentic amounts in parenthesis for those of you who want to sample the real deal. This is a great family recipe and I hope that those of you with adventurous souls will give it a try. Here's the recipe.

Directions:1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately. Yield: 4 servings.

Your grandson is adorable and a wooden spoon in the mouth means he gets the best of what is stirred in the pot. The noodle dish sounds like one all of my grandchildren and their parents would love. I will be making this!

Your grandson is just the cutest!! He's way more adventourous than me! I generally don't like Asian flavours, but seeing as the recipe comes tried and tested from the palate of someone born with a wooden spoon in his mouth, I'd be willing to give it a try.Blessings Mary...from Emmalene

I love thai curry noodles, especially if they have coconut milk or cream in it. This I can do, but using tofu instead of chicken (being a veggie), and it works well because the tofu absorbs the curry and coconut flavours.

But while I am in Italy i cannot find easily all these ingredients, so I will wait to get back to New Zealand to make curries again!

According to the ingredients you have given, this sounds more sweetness than spicy. I'm sure your grandchildren would love it. But I never thought the little chubby enjoying it too! How great! Haha.... He must be having lots of fun here! Oh I'm sure you & Bob having a fantastic time too. Enjoy your day.Blessings, kristy

Ooooooh, yes it's hard to cook when there are children involved, acomodations for everyone have to be made. But it's the little one that count the most and heir smile is a thanks for all the effort an empty bowl!

Mary, My little grand-daughter always insists on cooking with me when we're together and nothing ever comes out resembling what was intended- but we've never had a bad meal together. He's just beautiful!xoxo Pattie

This looks delicious and I have almost every ingredient on hand. We purchased some Thai red curry paste last month and I felt that two tablespoons was way too spicy for my family. I can't wait to try this dish.

Wow, Mary! I overcame my aversion to curry by falling in-love with red curry. I have all of these ingredients. I especially love the idea of the coconut milk. I have bookmarked so many of your recipes that when I say "I want to make this", it will take a while to go through all the others that look so good. I definitely will make this, though. I can almost taste the flavors.

Nice dish. Joyce, my Thai cooking instructor in the mountains of Northern Thailand, told me in every Thai curry you start with garlic and cilantro roots, jointly pounded. That's one of the very few differences between your recipe and what I learned. I also observed that Thais add the meat to the boiling liquid, water or coconut milk, not fry it first, as we would.

This is a beautiful noodle dish. I'm used to designing recipes around pre-schoolers, and this one trumps anything that I've come up with lately. Definitely one the whole family will enjoy. I wish I had a bowl right now.

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